I cut the asparagus into 1" pieces and used yellow (with red stripes) heirloom tomatoes instead of the plum tomatoes. I also used French's mustard instead of Dijon, but we thought the Dijon would have given it a little more flavor and slightly thicker sauce. It was pretty good, though. I served it with guacamole (made with fresh avacados and guacamole mix), corn chips, goat's milk brie, olive bread, and dates.
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